Sweet and sour pork

Australian Women’s Weekly NZ - - WEEK­NIGHT COOK­ING -

SERVES 4 PREP AND COOK TIME 25 MIN­UTES ½ tea­spoon Chi­nese five-spice 2 tea­spoons rice wine 1 ta­ble­spoon salt–re­duced soy sauce 1 ta­ble­spoon finely grated gin­ger 650g pork fil­let, sliced thinly 1 ta­ble­spoon veg­etable oil 1 ta­ble­spoon sesame oil 1 large (300g) red cap­sicum, chopped coarsely 1 medium (200g) green cap­sicum, chopped coarsely 1 medium (170g) red onion, cut into thin wedges ½ medium (600g) pineap­ple, peeled, cored, chopped coarsely ½ cup fresh co­rian­der leaves 375g Sin­ga­pore-style noodles, to serve


¼ cup (60ml) wa­ter 2 ta­ble­spoons caster sugar 2 ta­ble­spoons white wine vine­gar 2 ta­ble­spoons salt-re­duced soy sauce 2 ta­ble­spoons ketchup 1 Com­bine the five-spice, rice wine, soy sauce, gin­ger and pork in a medium bowl. Com­bine the oils in a small bowl. 2 SWEET AND SOUR SAUCE Com­bine all in­gre­di­ents in a small bowl. 3 Heat half the oil mix­ture in a wok over medium to high heat. Stir-fry the cap­sicum and onion for 4 min­utes or un­til onion is browned lightly. Re­move from wok. 4 Heat half the re­main­ing oil mix­ture in wok over high heat. Stir-fry half the pork for about 3 min­utes or un­til browned and just cooked through. Re­move from wok. Re­peat with re­main­ing oil and pork. 5 Add Sweet and Sour Sauce to the wok. Bring to the boil and cook, stir­ring, for 2 min­utes or un­til thick­ened slightly. Re­turn veg­eta­bles and pork to the wok; stir-fry un­til com­bined. Add pineap­ple, stir-fry un­til heated through. 6 Serve with fresh co­rian­der leaves and noodles. Not suit­able to freeze or mi­crowave.

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